Email to Cat      

Glazed Lemon Cake

Source of Recipe


Adapted from "The Silver Palate Cookbook"



List of Ingredients



• ½ pound (2 sticks) sweet butter, softened
  
• 2 cups granulated sugar
  
• 3 eggs, at room temperature
  
• 3 cups unbleached, all-purpose flour, sifted
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 1 cup buttermilk
  
• 2 tightly packed tablespoons grated lemon zest
  
• 2 Tbsp fresh lemon juice
  
• Lemon Icing (recipe follows)
  






Instructions



1. Preheat oven to 325° F. Grease a 10-inch tube pan.
   Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Sift together flour, baking soda, and salt. Mix dry ingredients into wet ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
   
   
2. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the center comes out clean.
   
   
3. Cool cake in the pan, set on the rack, for 10 to 15 minutes, then gently separate top edge of cake from pan all the way around. Invert onto a cake stand or plate, and spread immediately with the icing while cake is still warm. When cake cools, gently clean excess icing from around the bottom.
   
   Serves 8 to 10
   
   .............
   
   LEMON ICING
   
   • ½ pound confectioners' sugar (about 1 cup)
   • ½ stick (4 Tbsp) sweet butter, softened
   • 2 Tbsp grated lemon zest
   • ¼ cup fresh lemon juice
   
   Cream butter and sugar thoroughly. Mix in lemon juice and zest; spread on warm cake.